Description
A hearty minestrone soup recipe packed with vegetables, beans, and pasta for a filling meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic and cook for another minute.
- Stir in zucchini and bell pepper. Cook for 5 minutes.
- Add diced tomatoes, beans, broth, oregano, and basil. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 8-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- For a protein boost, add cooked sausage or bacon.
- Use seasonal vegetables for variety.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: hearty minestrone soup recipe